Breaking Down Nutrition for Medical Professionals

I just decided to Google celery juice and in .53 seconds there were 60,300,00 results.   

Most of the information on celery juice is pseudo science but the public for the most part doesn’t know this and believes and lives by what they read. This tells me as medical professionals, we need to be looking at this supposed cure-all complete with its bogus claims that are really celebrity crap… but I digress. It’s up to us as the experts to look at the data, meet our clients where they are and share what is positive.

From a 12-pack of organic celery juice packs for $120…wow, that’s $10 a pop to $3-4 a bottle at stores like Walmart and Target, everyone is selling it. Who new the not-so-popular garnish and crudite’ would be touted to cure what ails many of your patients: ADHD, Lyme’s disease, the Epstein Barr virus, acid reflux, sinus issues, gas, bloating, acne, UTIs, inflammation, even cancer.

Celery, the whole vegetable, has been recognized in Oriental countries as a medicinal vegetable to traditionally treat blood pressure, swelling, inflammation, even toothaches.

From a medical nutrition therapy perspective, here are five ways that a typical 16-ounce celery juice can benefit your patients.  Listen now.

Also check out Juicing vs. Smoothies.

Resources if You Want a Deep Dive:  

Health benefits and risks of celery   https://www.medicalnewstoday.com/articles/270678.php

Hypertension: Is It Time to Replace Drugs With Nutrition and Nutraceuticals?https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3989080/

Celery May Help Bring Your High Blood Pressure Down https://health.clevelandclinic.org/celery-may-help-bring-your-high-blood-pressure-down/

Celery Juice: Healthy or Hype? https://www.healthline.com/health-news/celery-juice-healthy-or-hype   

This Is What Drinking Celery Juice Really Does to Your Body https://www.rd.com/health/wellness/drinking-celery-juice-body/

Apigenin has anti-atrophic gastritis and anti-gastric cancer progression effects in Helicobacter pylori-infected Mongolian gerbils. https://www.ncbi.nlm.nih.gov/pubmed/24374236 

Celery Juice “Benefits” Are Total B.S., According to Nutrition Sciencehttps://www.goodhousekeeping.com/health/diet-nutrition/a25919032/celery-juice-benefits/

The Neuroprotective Effect and Probable Mechanism of DL-3-n-Butylphthalide in Brain Diseases https://www.karger.com/article/FullText/362633 

As a clinician, what regular clinical testing or screening is appropriate for vegans and vegetarians? Are supplements needed? Are they healthful for patients of all ages? What about the pitfalls, say nutrient shortages? How should you evaluate patients’ diets if they are vegan or vegetarian?

Let’s talk to dietitian Sharon Palmer on the Breaking Down Nutrition for Medical Professionals podcast and find out the diet strategies you can use to ensure your patients are meeting their nutrient needs.

 We dietitians know Sharon as the plant powered RDN. Her Master’s Degree is in Sustainable Food Systems.  She serves as the nutrition editor for Today’s Dietitian and judge for the James Beard Journalism Awards.  Plus Sharon blogs every day for her online community (170K members strong) at The Plant-Powered Dietitian.  

How to connect with Sharon Palmer, MSFS, RDN:

Facebook

Instagram

Twitter

Pinterest

Youtube

Website

Books: 

Plant-Powered for Life 

The Plant Powered Diet

More strategies for vegan diets:

https://sharonpalmer.com/2011-06-17-the-path-to-a-healthy-vegan-diet/

Popular Recipes/Blogs:

Moroccan Chickpea Sorghum Bowl

Stir-Fried Thai Sorghum Bowl

Pomegranate Avocado Quinoa Salad

Ginger Pear Date Oats

5 Tips for Eating a Plant-Based Diet

Is religion taboo in nutrition care? As health professionals sometimes we think we need to know everything about every religion before we can include it.

The beauty of working with people is that we’re all people. You have feelings, experiences, beliefs…you have a story. While you’re the expert in nutrition, you’re not expected to be the expert in faith. 

On the podcast let’s talk to dietitian Zach Cordell about religion in nutrition care and how it can be helpful to ask clients questions and then tailor your expertise to their needs to build trust and rapport. 

Zach is a nutrition professor and host of The Latter-day Saint Nutritionist podcast. He focuses on addressing how our culture influences our behaviors by fusing food, faith, and science.

Find out more about Zach.

Book: The Creation Code

The Latter-day Saint Nutritionist Podcast

The Latter-day Saint Nutritionist on Instagram

The Latter-day Saint Nutritionist on Facebook  

Happy new year! I’m looking forward to a good year with you and  a lot of interesting nutrition questions and conversation. 

With the start of each new year comes a bevy of nutrition, diet and food trends. Some evidence-based, many just quackademic medicine or the creeping of pseudoscience into medical and nutrition science. But their presence will populate the Internet and conversations of many of your patients and clients. And they’ll you ask about them.

So just ahead are 7 nutrition questions based on these trends that you’ll likely be asked. This way you have a head’s up on topics to pay attention to and read more thoroughly. 

 Seven Nutrition Questions You’ll Likely Be Asked 

*  I’m trying to eat more  protein. What do you think about eating insects? Would you try crickets or which one?  Science Direct has a good review article on insect protein as well as the macro and micro nutrients and possible contraindications from some bioactive compounds. See Show Note Resources below.

* What is cheese tea? Is it as good for me? Basically it’s black or green tea sipped through a topping of cream cheese. The cream cheese might be blended with cream, mascarpone or condensed milk plus have added flavors like lemon. Reminds me of the coffee with butter trend. The New York Times has a very interesting article on food and flavor trends. See Show Note Resources below.

* What’s oat milk? Oat milk is the latest introduction into the non-dairy category which has become popular because of  interest in plant-based eating. If you compare it to cow’s milk and soy milk it has much less protein but relative to other plant-based beverages including almond, cashew, coconut, and rice, it contains more per serving.

* Why are fermented foods like kombucha, sauerkraut, kimchi and other picked things good for my stomach? Which ones should I eat? Maybe you will hear the words gut or microbiome instead of stomach as more people become familiar with these terms.  This is a great opportunity to educate on pre and probiotics and the microbiome.

* I want to lose weight. What about the pegan diet? Should I try it?Created by Dr. Mark Hyman, it’s a cross between a paleo and vegan diet. According to Pinterest, the search for this word has risen over 300% the last 6 months. US News and World Report had a team of experts review 41 eating plans. The pegan diet wasn’t on it. The happy dance goes to the Mediterranean diet. Their article goes on to break the diets out into categories such as best for weight-loss, best diets overall, best heart-healthy diets etc.

* I want to exercise but don’t have time. Is HIIT training for me? Spelled HIIT, this interval training pushes your effort level up to 90-95 of your maximum heart rate usually with 20-second intervals. It’s become popular with the time crunched. Check out our podcast: #13 Interval Training to Boost Metabolism with registered physiotherapist Mark Barrett from Australia. You can find it on Beyond Bariatric Surgery 

* I’ve been told not to eat eggs for as long as I can remember. Is this still true? Eggs are popular because of the paleo diet but also their bad boy reputation is finally changing and the interest in protein has made them trendy once again.  Expect questions on eggs and protein as well eye health, particularly lutein for prevention of macular degeneration.

Thank you for listening.  Remember the show notes have links to a lot of resources for you to dig deeper on these questions.  Also we have the link to dietitian Dana Angelo White’s The Healthy Instant Pot Cookbook. You find it here on the website under Shop Products We Love and ...

Do you want to bring your medical nutrition therapy to life? You teach evidence-based nutrition and you’re good at it right? But do your clients and patients need more? Are they struggling to make the connection between the science in the clinic and the kitchen? Consider culinary nutrition from the clinic to the kitchen.       

Did you hear that students at the University of Texas Health Science Center at Houston, School of Dentistry are in the kitchen? They’re learning how to prep nutritious and tasty meals that benefit oral and systemic health. This is an example of culinary nutrition at its best where they teach disease specifics, do case students and then design food around what the patients need.   The class is collaborative with dietetic interns co-teaching. Makes for great interdisciplinary learning. 

On the podcast let’s talk to culinary dietitian Regina Ragone who has vast experience to share on taking nutrition from the clinic to the kitchen whether you teach medical professionals or patients. But before we jump in and talk culinary nutrition, we have a special giveaway just for you.

Regina works with Le Creuset cookware and want to give away her favorite nonstick pan which is Le Creuset’s toughened nonstick 10-inch fry pan.

Aside from being so easy to cooking with—I mean you don’t have to use any fat and nothing sticks—it’s also free of PFOAs which is the trade name teflon so you don’t have to worry about potentially harmful compounds and it will never chip or flake. We’ll draw a winner in two weeks so sign up now.  

Also the knife that Regina mentions is available under the Shop Products We Love tab. You’ll see it in the culinary area.

Podcast. What’s new in 2018

I hope your new year is off to a really good start. This year you’ll see some changes in the Breaking Down Nutrition for Medical Professionals podcast. We work to evolve with your suggestions each year. Thank you for the requests to hear the Beyond Bariatric Surgery podcasts too. Once or twice a month, you’ll see these podcasts show up in the Breaking Down Nutrition feed as well. If you’re a listener already, you know this podcast is interview style and about 20-25 minutes in length.

Even though the focus is bariatric surgery, the topics are related to weight, emotions, psychology and exercise so you’ll find the podcasts helpful whether or not you work in bariatrics. And yes, you can find the Beyond Bariatric Surgery podcast on your favorite podcatcher too if you prefer. I really appreciate your input and remember you can contact me anytime here on the website.  I really appreciate hearing from you. So here we go. Enjoy this podcast on how weight affects fertility and pregnancy…

Are your patients struggling to become pregnant and don’t know what to do? You’re already well aware there’s a list of reasons why women don’t get pregnant and you’re feeling frustrated. But did you know that what your patients eat in the months leading up to conception drastically impacts their chances of conceiving?

Let’s dig into how infertility and weight may be related. Researchers at the Harvard School of Public Health found that by changing 5 or more aspects of a women’s diet, women reduced their risk of infertility by up to 80%. We’ll talk to a fertility dietitian who can tell us all about it.

Joining me via Skype from Melbourne Australia is Melanie McGrice who’s an Advanced Accredited Practising Dietitian with a special interest in fertility and pregnancy. Melanie runs online programs for women who are pregnant or trying to conceive.  She’s the author of ‘The Pregnancy Weight Plan’ and runs the Youtube channel ‘Nourish with Melanie’. Click above to listen now.

More podcasts on bariatric surgery: BeyondBariatricSurgery.com

 

 

Are you trying to take care of your health and make smarter food choices? Cooking shows, companies that deliver fresh ingredients to your home, grocery stores with selections of tasty-looking ready-to-eat meals are booming. We want our food to taste good, look appetizing and be nutritious, right?

Why not kick it up a notch in your kitchen? Ok ok, you’re think you’re not a great cook or you don’t have the energy when you get home from a long day. I hear you. Enter… culinary nutrition… the combination of nutrition with culinary skills. Let’s talk to Regina about easy ways you can add a little culinary nutrition to your everyday meals.

Here’s the recipe Regina mentioned to get you started incorporating culinary nutrition at home. Easy peasy…Beans and Greens

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Did you know that on average, 30% of patients at bariatric surgery centers have binge eating disorder or BED? The trifecta of binge eating, obesity and bariatric surgery creates a complex multifactorial health situation.

Joining me on the podcast is registered dietitian nutritionist and certified eating disorder dietitian Karen Beerbower. Karen serves on the Senior Advisory Board for the International Association of Eating Disorder Professionals (iaedp), is an iaedp Fellow and approved supervisor for certification. Find out more about Karen on her website.

Listen to the companion podcast: Binge Eating Disorder in Children: How to Guide Patient Care

Resources:

Friedman. 6 Reasons why bariatric surgery won’t cure your eating disorder. https://www.eadrecovery center.com/blog2016/08/09/6  

Chao AM, Wadden TA, Faulconbridge LF, Sarwer DB, WebbVL, Shaw JA…Williams NN. (2016). Binge-eating Disorder and the Outcome of Bariatric Surgery in a Prospective, Observational Study: Two-Year Results. Obesity, Advance Online Publication. https://www.ncbi.nlm.nih.gov/pubmed/27616677

Colles, S.L., Dixon, J.B., O”brien PE. Grazing and loss of control related to eating: two high-risk factors following bariatric surgery. Obesity, 16(3), 615-622. https://www.ncbi.nih.gov/pubmed/18239603 

Marino JM, Ertelt TW, Lancaster K, Steffen K, Peterson L, de Zwann M, Mitchell JE. The emergence of eating pathology after bariatric surgery: a rare outcome with important clinical implications. International Journal of Eating Disorders, 45(2), 179-184. https://www.ncbi.nim.nih.gov/pubmed/21495051

Sarwer DB, Wadden TA, Fabricatore AN. Psychosocial and behavioral aspects of bariatric surgery. Obesity research, 13(4), 639-648.   https://www.ncbi.nlm.nih.gov/pubmed/15897471

Allison KC, Wadden TA, Sarwer DB, Fabricatore, et al. Night eating syndrome and binge eating disorder among person seeking bariatric surgery: prevalence and related factors. 2006; Obesity, 14, 77S-82S. https://www.ncbi.nim.nih.gov/pubmed/16648598

Wadden TS, Faulconbridge L, Jones-Corneille LR, et al. Binge eating disorder and oucome of bariatric surgery at one year: a prospective observational study. 2011; Obesity, 19(6),   https://ww.ncbi.nlm.nhi.gov/pubmed/21253005

 

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PODCAST. Are you considering bariatric surgery? Do you think you may have binge eating disorder? The trifecta of an eating disorder, obesity and bariatric surgery creates a complex health situation. Joining me on the podcast is Karen Beerbower, a registered dietitian nutritionist who’s certified to treat eating disorders. For years she was an instructor training bariatric physicians and brings her knowledge and experience to her patients in Orlando as well as through tele-health. To find out more about Karen or to contact her go to her website.

Don’t miss the companion podcast, Does Your Child have Binge Eating Disorder?

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Are some of your patients over 50 and want real answers to the best diet, protein, supplements, statins or menopause? There’s so much hype and so many products that promise to STOP the aging process which …really…we know you can’t do. Let’s get some answers to questions on your patients’ minds and likely on yours too.

Joining me on the podcast is registered dietitian nutritionist Dr. Christine Rosenbloom, professor emerita of nutrition at Georgia State University. A Board-Certified Specialist in Sports Dietetics (CSSD) she’s a contributing editor for Nutrition Today, and a monthly contributor to USA Swimming, both for the website and Splash Magazine. Find out more about Dr. Rosenbloom on her website and follow her on Twitter.

Dr. Rosenbloom’s new book… Food & Fitness After 50… was recently released. What I like about it is that it gives patients the tools to take control of their food choices and fitness strategies as they navigate their 50s, 60s, 70s and beyond. Life is so busy and active and everyone wants to maintain good health or maybe improve it and be able to do whatever he or she wants and enjoys. This book answers a lot of questions they can really use. I focus on some of these most asked questions in the podcast.

Resources:

NEJM study on genetics and lifestyle https://www.ncbi.nlm.nih.gov/pubmed/27959714

Health benefits of tai chi review https://www.ncbi.nlm.nih.gov/pubmed/28661865

Office of Dietary Supplements https://ods.od.nih.gov/

American College of Sports Medicine position stands http://www.acsm.org/public-information/position-stands

Academy of Nutrition and Dietetics position papers http://www.eatrightpro.org/resource/practice/position-and-practice-papers/position-papers/academy-position-papers-by-subject

Information on omega-3 fatty acids http://goedomega3.com/

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